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Budget Considerations  Budgets are tighter  It is estimated that the average meeting planner’s budget per person has dropped by about 25% in the past few years, and that the typical caterer’s total costs have escalated by about 25%.  But expectations are the same as they were in the latter part of the twentieth century.  All market segments still want the same level of freshness, quality, service, and creativity, consistent with what they are able and/or willing to pay.

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Themes  Creative, low-budget themes to the rescue.  Themes can divert attendees’ attention from the modest menu offerings they can afford.

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 Ricky Eisen, a special events producer, said in an article in Event Solutions magazine:  “Where we used to use 12/16 jumbo shrimp, we now offer 26/30 'blackened shrimp' for New Orleans night or 'coconut breaded shrimp' for Tropical Nights.”  Smaller shrimp = lower food cost  (12/16 refers to the number of shrimp per pound. The smaller the number, the larger the shrimp).

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Themes With Low Food Cost: Old Mexico  Taco bars, chili bar with toppings, interactive fajita bar, chips and guacamole.  Think of how many shrimp guests could eat in the time it takes them to construct and eat a taco.